The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

Table 1

Cooking quality attributes of fenugreek seed powder (FSP)–supplemented composite noodles.

Treatment	Cooking weight (g)	Cooking loss (%)	Cooking time (min)
T0	25.70 ± 1.04^d	2.42 ± 0.03^a	6.33 ± 0.08^g
T1	27.20 ± 0.5^d	2.14 ± 0.02^b	6.97 ± 010^f
T2	29.60 ± 0.64^c	1.96 ± 0.02^c	7.45 ± 0.06^e
T3	32.80 ± 0.75^b	1.67 ± 0.04^d	7.88 ± 0.20^d
T4	34.40 ± 1.04^b	1.23 ± 0.03^e	8.56 ± 0.16^bc
T5	37.90 ± 0.87^a	1.18 ± 0.03^e	8.97 ± 0.13^a

Values are presented as means ± SD (n = 3). Values having similar lettering in each column show non-significance at T₀ = 100% fine wheat flour–based noodles (control), T₁ = 2% FSP-supplemented noodles, T₂ = 4% FSP-supplemented noodles, T₃ = 6% FSP-supplemented noodles, T₄ = 8% FSP-supplemented noodles, T₅ = 10% FSP-supplemented noodles.